Stir-Fried Chicken and Vegetables (Robin Miller) |
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Prep Time: 10 Minutes Cook Time: 12 Minutes |
Ready In: 22 Minutes Servings: 4 |
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Ingredients:
1 tablespoon peanut oil |
2 to 3 cloves garlic, minced |
1 tablespoon minced fresh ginger |
1 pound boneless, skinless chicken breasts, cut into strips |
1 medium onion, diced |
2 cups sliced carrots |
1 red bell pepper, seeded and sliced into thin strips |
2 cups sugar snap peas |
1 (15-ounce) can baby corn, drained |
2 cups broccoli florets |
1/4 cup reduced-sodium soy sauce |
2 teaspoons cornstarch |
1 cup reduced-sodium chicken broth |
Directions:
1. Heat oil in a wok or large skillet over medium-high heat. Add garlic and ginger and cook 1 minute. Add chicken and cook 3 to 4 minutes, until starting to brown, stirring constantly. Add onions, carrots, and peppers and cook 1 minute. Add snap peas, corn and broccoli and cook 2 minutes. Add soy sauce and cook 2 minutes, until vegetables are crisp-tender.
2. Dissolve cornstarch in chicken broth in a small bowl and add to wok. Simmer 2 minutes, until sauce thickens. Serve over rice.
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